Coldly sifted wheat flour, 260 g
1 1/2 cups whole milk
3/4 cup beer yeast extract
2 eggs
80 g butter or margarine
A pinch of salt
125 g dried raisins
One tablespoon grated almonds
Coldly sifted wheat flour, 260 g
1 1/2 cups whole milk
3/4 cup beer yeast extract
2 eggs
80 g butter or margarine
A pinch of salt
125 g dried raisins
One tablespoon grated almonds
In a warmed bowl, combine 60 g wheat flour with 1 cup whole milk in which the yeast has been dissolved to obtain a soft dough
Pour the remaining flour on top without mixing
Hold the bowl in a warm place until the yeast rises and the flour opens up
Next, mix the yeast with the flour and add the eggs whole, the rest of the milk to achieve a soft dough; then, add the salt and dried raisins
Pour into a high-sided baking dish well greased halfway up its height
Cover the bottom of the pan with grated almonds before
Let the mixture rise to the edge of the warm pan for 40 minutes
Turn out the cake onto a tray, with the top part being that with the almonds
Dust with confectioner's sugar
This cake remains fresh for several days.
